Beet Aguachile

Ingredients

• 8 small red and orange beets (about 1 pound), scrubbed
• 2 cups kosher salt
• ¾ cup olive oil
• ½ cup store-bought beet juice
• ⅓ cup fresh lime juice (from 2 medium limes)
• 2 medium bunches fresh cilantro (about 2 ounces each), divided
• 1 medium (2-ounce) shallot, roughly chopped (about 1/3 cup)
• ¼ cup rice vinegar
• 1 tablespoon grated orange zest plus 1/3 cup fresh orange juice (from 1 orange)
• 1 small serrano chile (about 1/2 ounce), seeded (if desired) and roughly chopped (about 1 tablespoon)
• 3 medium garlic cloves, roughly chopped (about 2 teaspoons)
• 4 dried chiltepin or pequin chiles (unseeded), crushed
• 3 medium-size black garlic cloves, roughly chopped (optional)
• ½ teaspoon fine sea salt
• 6 small radishes (about 3 ounces), thinly sliced (about 1/16 inch thick) on a mandoline
• 2 small Persian cucumbers (about 5 ounces), thinly diagonally sliced (about 1/16 to 1/8 inch thick)
• ½ cup thinly sliced red onion (from 1 small [5-ounce] onion)
• 8 (6-inch) tostada shells

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